Maple Baked Alaska

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the flour, sugar, baking soda, and salt. Add the unsalted butter and mix until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingertips to work the butter into the dry ingredients.

3. 3

   In a separate saucepan, whisk together the maple syrup and heavy cream. Bring the mixture to a simmer over medium heat and cook until the mixture thickens slightly, about 5 minutes.

   Tip: Be careful not to boil the mixture.

4. 4

   Remove the saucepan from the heat and stir in the eggs until fully incorporated. Pour the mixture over the flour mixture and mix until a dough forms.

   Tip: Be careful not to overmix the dough.

5. 5

   On a lightly floured surface, roll out the dough to a thickness of about 6 mm (1/4 inch). Cut out circles of dough using a cookie cutter or the rim of a glass.

   Tip: Use a gentle touch to avoid developing the gluten in the dough.

6. 6

   Place the dough circles on the prepared baking sheet and bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Allow the cookies to cool completely before using.

7. 7

   In a separate saucepan, combine the meringue and caramel sauce. Cook over medium heat, stirring constantly, until the mixture turns a deep golden brown.

   Tip: Be careful not to burn the meringue.

8. 8

   Remove the saucepan from the heat and carefully spoon the meringue mixture over the cooled ice cream.

   Tip: Use a spatula to spread the meringue evenly.

9. 9

   Place the baking sheet under the broiler and cook for 2-3 minutes, or until the meringue is golden brown.

   Tip: Keep an eye on the meringue to avoid burning.

10. 10

    Remove the baking sheet from the oven and let it cool for a few minutes before slicing and serving.

    Tip: Serve immediately, as the meringue will start to melt if left out too long.